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In the fast-paced world we live in, one-pan meals have gained immense popularity among home cooks and busy families alike. The appeal lies in their simplicity and convenience, allowing you to prepare a wholesome dinner with minimal fuss. Among the many one-pan recipes, the Savory Chicken and Vegetable Sheet Pan Bake stands out for its delicious combination of flavors, ease of preparation, and nutritional balance. This dish not only satisfies the palate but also delivers a variety of essential nutrients, making it an excellent choice for weeknight dinners or meal prep.

Savory Chicken and Vegetable Sheet Pan Bake

Discover the joy of cooking with the Savory Chicken and Vegetable Sheet Pan Bake, a simple yet flavorful one-pan meal that's perfect for busy weeknights. This dish combines tender chicken thighs with a colorful mix of vegetables, all roasted together to create a beautiful and nutritious dinner. Enjoy minimal cleanup while savoring a delicious blend of spices that brings richness to every bite. Easy to customize, this recipe is a fantastic way to incorporate healthy ingredients into your family meals.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, chopped into bite-sized pieces

1 yellow bell pepper, chopped into bite-sized pieces

1 red onion, cut into wedges

2 cups baby potatoes, halved

3 tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). For easier cleanup later, line a large baking sheet with parchment paper.

    Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, garlic powder, smoked paprika, oregano, thyme, salt, and pepper until well combined.

      Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Ensure that each thigh is thoroughly coated. Allow them to marinate for about 15 minutes to absorb the flavors.

        Prepare the Vegetables: In a separate bowl, combine the sliced zucchinis, chopped red and yellow bell peppers, red onion wedges, and halved baby potatoes. Drizzle the remaining marinade over the vegetables and toss well, ensuring they are evenly coated.

          Arrange on the Sheet Pan: Spread the marinated chicken thighs on one side of the prepared baking sheet. On the opposite side, arrange the coated vegetables, giving them enough space to roast properly and not steam.

            Bake the Dish: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the vegetables are tender and have begun to caramelize.

              Broil for Extra Crispiness (Optional): If you desire an extra crispy skin on your chicken, switch the oven to broil settings and broil for an additional 2-3 minutes. Watch closely to prevent burning.

                Garnish and Serve: Once baked, remove the sheet pan from the oven and let it rest for a few minutes before serving. Sprinkle with freshly chopped parsley for a burst of color and freshness, if desired. Serve warm and enjoy the delightful medley of flavors!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tip: Serve directly from the sheet pan for a rustic look or transfer to a large platter, artfully arranging the chicken and vegetables for an inviting display.